Radish Daikon Green seeds (Sprout)

Radish Daikon Green Sprouting Seeds Untreated daikon radish seed (Raphanus sativus) for jar sprouting or microgreens, from 100 g to 2 kg. WA customers: maximum 10 kg. Daikon radish sprouts are peppery, with white stems and green seed leaves, and are usually ready 4 to 6 days from the start of the soak. The same seed sown on a tray of mix grows as microgreens. How to sprout daikon radish in a jar Measure about 20 g of seed for a 1 L jar and remove any cracked or discoloured seeds. Rinse it, then cover it with two to three times its volume of cool drinking water and soak for 4 to 12 hours, the short end in a hot kitchen. Drain, rinse and drain thoroughly, then prop the jar mouth down at an angle in a bowl. Rinse and drain two to three times a day. For the last day, move the jar into indirect light, never direct sun, to green the leaves. Tip the sprouts into a bowl of cool drinking water, swish them and scoop off the floating hulls. Dry the sprouts, seal them in a clean container and keep them at 5°C or colder for up to 4 days. Food safety Radish sprouts are raw sprouts and can carry Salmonella, E. coli and Listeria, even when grown with care at home. The NSW Food Authority advises cooking all sprouts thoroughly before eating. People who are pregnant, aged 70 or over, children under 5 and anyone with a weakened immune system should not eat raw or lightly cooked, still crunchy sprouts. Wash, rinse and sanitise jars, trays and tools before the first batch and between batches, and use only water fit to drink. Guides and articles How to grow daikon radish sprouts, day by day How to grow Sango radish microgreens on a tray The jar method for any sprouting seed Sprout problems and food safety Growing microgreens at home Which seeds to sprout